Description
A delicious dessert with a buttery crust, a sweet and tangy rhubarb custard filling, and a light, fluffy cream cheese topping, perfect for a refreshing treat.
Ingredients
Scale
- FOR THE CRUST:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 cup cold unsalted butter, cubed
- FOR THE CUSTARD FILLING:
- 2 cups granulated sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 large eggs, beaten
- 5 cups fresh or frozen rhubarb, chopped
- FOR THE TOPPING:
- 6 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Instructions
- Preheat oven to 350°F. Line a 9×13 pan with parchment paper.
- Mix flour and sugar for the crust. Cut in butter until crumbly. Press into the pan.
- Bake the crust for 15 minutes, or until lightly golden.
- Whisk sugar and flour for the filling. Add cream and eggs, then fold in rhubarb.
- Pour the filling over the warm crust. Bake for 40-45 minutes, until custard is set.
- Cool completely.
- Beat cream cheese, sugar, and vanilla until fluffy. Fold in whipped cream.
- Spread topping over cooled bars. Refrigerate for 2 hours before cutting.
Notes
- Make sure to allow the bars to cool completely before adding the topping for the best texture.
- Using frozen rhubarb works just as well as fresh, especially if fresh rhubarb is out of season.
- If you prefer a thicker crust, you can press the dough into the pan more firmly before baking.
- These bars are best when chilled for at least two hours before serving, as it helps them set properly.
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 30g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg